Boyhood Evolution
Thursday, July 14, 2011 at 4:00AM 
My youngest one is growing up – at a whopping 3 foot 4 and 38 pounds, Nick no longer introduces himself as “Nic-a-yis.” He’s moving up to kindergarten, has plenty to say about all matters of fact (his lovely teacher, Ms. Britton, thinks the apple doesn’t fall far from the tree), plays second base on his T-ball team, loves to sing and dance, and believes in community service. As he grows in dimension, he’s also forming his own sensibility about food and eating.
I used to think Nicky was picky, but now I think he’s becoming an observant and evolved eater. On the very rare occasion that we offer Sprite as a treat, Nick opts for water without lemon. The “sparkly” hurts his throat. Chips? His idea of snacking is a tall stack of nori sheets that he eats like chips. Peeled apples? Not since he learned in Ms. Britton’s apple lesson that the nutrients are in the skin.
As a chef, I think a lot about people’s food choices. Eating is a sensory experience that goes beyond taste. Nick intuitively understands umami – not its definition, but its power to pique his appetite when he smells bonito flakes quivering on agedashi tofu, and how a drizzle of soy sauce makes his steamed rice more delicious.
Nick’s favorite dessert at the moment isn’t cookies, candy or even his beloved mochi, but sliced ripe mango with sweet sticky rice.
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
Mango with Coconut Sticky Rice
1 cup short grain rice
1 cup water
1 cup coconut milk
Sugar, to taste
Vanilla, to taste
Pinch of sea salt
Pinch of cinnamon, plus additional for garnish
1 mango, peeled and thinly sliced
Combine the rice, water and coconut milk in a small saucepan, and stir to mix everything together. Turn the heat on medium high and bring to a boil. Turn the heat down to low, cover, and simmer for 15 to 20 minutes. Turn the heat off and let sit for another 15 minutes. Fluff the rice with a fork and stir in the sugar, vanilla, salt and cinnamon to taste. Fan the sliced mango equally on four plates; spoon rice on top, dividing equally; and sprinkle with cinnamon. Makes 4 servings.
I hope Nick’s food choices aren’t influenced by peer pressure as he gets older, but that they become part of his personality. We could all afford to be better eaters!
Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.
Reader Comments